I always have a couple of boiled potatoes in my fridge as I absolutely love making spicy potatoes, in different ways. I could write a book on potatoes! But these turnovers are one of my favourites, and they disappear like Hot Cakes at every dinner party we have had. Once the filling is made, you can make these for a large crowd within minutes and they freeze really well too. I have my secret stash in the freezer, ready to pop into the oven for when the craving strikes. —Ginni Kelley
Potatoes, peeled and cut into 1/2 cm cubes
Shallots, finely chopped
Lime, (Zest and 1/2 tbsp juice only)
Thai Chillies, finely chopped (adjust the heat, according to taste)
Salt (adjust to taste)
Black Pepper (freshly ground)
Cilantro leaves, finely chopped (including the stems)
Egg - for Egg wash only
Puff Pastry (4 inch square for each piece)
Grapeseed oil (or any other non fragranced cooking oil)
Frozen Peas, thawed
In This Recipe
Boil the potatoes, until they are starting to soften. About 90% cooked but not soft enough to be mashed.
In a pan, heat the oil and add the cumin seeds. As they start to change colour, add the finely chopped green chillies and the shallots. Saute until the shallots have softened and lightened in colour before adding the ginger paste.
Take the pan off the heat and add all the spices to the pan followed by the potatoes and the peas. Mix well to make sure all the ingredients have combined fully. Let cool to room temperature.
Depending on the type of puff pastry package you are using, if they are in ready rolled sheets then just cut them into 4 inch squares. Otherwise, roll the pastry into a rectangle shape, no thicker than 2-3mm (approximately).
Line a baking sheet with parchment paper and preheat the oven to 400F. Prepare the Egg wash by mixing the egg with a couple of tablespoons of water.
Taking a 4 inch square piece of puff pastry, spoon a tablespoon (or more, depending on your filling and your ease of managing the filling in the turnover) or two of the filling onto one half of the pastry square, turn the other side over to create a turnover. Brush the top surface with egg wash and using a sharp knife, make a couple of slits on the top of the pastry to ensure the hot air can escape during the baking process.
At this stage, you can either freeze the turnovers on a baking sheet until they harden, and then turning them into a ziploc bag to be used later or you place them on the baking sheet, a couple of inches apart and bake them until golden brown and crispy. Usually takes about 10-15 minutes.
Serve hot with Ketchup and Sriracha sauce (or any other spicy dipping sauce).
There's something about the magic of Tomato Ketchup with this pastry though.....